1 pkg. yellow cake mix (2 layer size)
1 (3 oz.) pkg. instant vanilla pudding mix
1 (16 oz.) can crushed pineapple (drain and reserve juice)
1 (9 oz.) container Cool Whip
1 (8 oz.) pkg. cream cheese, softened
1 sm. can flaked coconut
Cherries
Walnuts, optional

Prepare cake according to directions; let cool. Prepare instant pudding, according to directions; refrigerate. When cake is cold, spread pineapple evenly on top of cake. Mix Cool Whip and instant pudding. Beat cream cheese until creamy and fold into pudding mixture. If mixture is too thick, add a few teaspoons of pineapple juice and mix well until mixture can be spread on top of cake like frosting. Sprinkle with coconut. Put cherries and walnuts on top. Refrigerate for several hours until topping is set. Bake cake in greased and floured 9 x 13 pan.